Christmas pudding
Ingredients
20
Steps
5
Serves
8–10
Cook Time
480-485 Min
Ingredients
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Put the sultanas, currants and raisins, mixed dried fruit, mixed peel, brown ale, rum, orange and lemon juices and zests into a large bowl, and stir together. Cover and leave to steep overnight.
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The next day, add the remaining ingredients to the bowl, and mix well.
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Put a 2-litre/3 1⁄2pt pudding basin on a trivet in a large saucepan with a lid, and pour in enough water to come halfway up the side of the basin. Remove the basin and put the water on to boil.
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Brush the basin with melted butter, and line the bottom with baking parchment. Fill with the pudding mixture, then cover with a round of buttered baking parchment. Top with pleated foil, and secure with string around the rim of the basin.
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Steam the pudding for 8 hours in the saucepan with the lid on, topping up with boiling water when necessary. Invert the pudding onto a serving plate. Serve hot with brandy sauce, cream or ice cream.